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Method:
Blanch whole piece of beef in boiling
water and rinse out the scum, then remove. Heat 2 tablespoons of
cooking oil to stir-fry scallions, ginger and garlic until fragrant,
then add seasoning ingredients. Heat until boiling. Add
beef and simmer over low heat for an hour. Remove and cut into
small bite-sized pieces. Use a sieve to remove the spices from
the soup and return beef and continue cooking for 20 minutes longer
until beef is fork tender. Bring a pot of water to a boil to
cook the noodles. Add rinsed bok choy sections and cook till
done. Do not overcooked or else the bok choy will lose its
green. Remove both the bok choy and noodles to individual soup
bowl. Pour beef broth and pieces of beef over noodles and bok
choy, then garnish with chopped scallions. Serve immediately.
Tips:
1. Beef brisket is more tender if
cooked whole first before cutting into small pieces. The beef
will maintain its shape better as well.
2. If beef bone broth is
available, use it instead of water to cook the beef. Business
people may want to use half beef bone broth with half original beef
extract broth to save money. If served at home, original beef
extract broth is much better. Click here for
red-cooked beef bone soup broth
or refer to more Taiwanese recipes.
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